Lentils in Salsa Roja

Prepare the salsa roja: add the guajillo chiles to a small pot, cover with water, bring to a boil, remove from heat and let sit until softened, about 10 minutes; drain.

Heat the neutral oil in a large skillet over medium‑high heat. Add the Roma tomatoes, serrano chiles, diced white onion, and minced garlic and sauté, turning occasionally, until softened and browned in spots.

Transfer the sautéed vegetables and softened guajillo chiles to a blender, add 0.5 cup broth or water, and blend until smooth; season with salt to taste.

In a large pot combine the soaked lentils, 3 cups salsa roja, and 2 cups broth (or water); bring to a boil, then reduce heat and simmer gently, partially covered, for 25‑35 minutes until the lentils are tender, adding more liquid as needed.

Taste and adjust seasoning with additional salt if needed; serve in bowls topped with crumbled queso fresco and warm corn tortillas on the side.